This quick and easy Salmon with Creamy Tuscan Sauce delivers flavor that tastes like you’re channeling the king of chefs August Escoffier’s cooking prowess.
- 4 Salmon filets — pat dry, season with salt & pepper
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Butter
- 3 cloves Garlic
- 1 ½ cups Cherry Tomatoes
- 1 bunch fresh Spinach
- 1 ½ cups Heavy Cream
- ⅓ cup Vermouth + 2 tablespoons shiro (mild yellow) Miso (optional umami level)
- 1 tablespoons Tomato Paste
- Dash of Turmeric and Paprika
- ¼ cup shredded Parmesan Cheese
- ¼ cup each chopped fresh herbs: Basil, Parsley
- Lemon wedges
- Heat oil in a large skillet over medium heat. Add salmon filets (if skin on, start with skin side down) and cook for 6 minutes until golden brown. Turn and cook for 2 more minutes. Remove to a plate.
- Reduce heat, add butter, garlic, tomatoes, salt and pepper. When tomatoes burst, add spinach and cook until it wilts. Stir in cream, vermouth/miso blend (optional), tomato paste, Parmesan, spices and herbs, simmer for 3 minutes.
- Return salmon to skillet and spoon sauce over filets. Simmer for 3 minutes.
- Serve over cooked linguine or angel hair pasta.
In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!
More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.